Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Composition Analysis of Various Blueberries Produced in Korea and Manufacture of Blueberry Jam by Response Surface Methodology

국내산 블루베리의 품종별 성분분석 및 반응표면분석법을 이용한 잼 제조

  • Cho, Won-Jun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Yeoun (Agricultural Research & Development, Agriculture Technology Center) ;
  • Kim, Jong-Kon (Agricultural Research & Development, Agriculture Technology Center) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yoon, Yo-Han (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Gang-Sung (Dept. of Food Service and Nutrition, Yongin University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 조원준 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 이주연 (정읍시 농업기술센터) ;
  • 김종곤 (정읍시 농업기술센터) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 윤요한 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 최종일 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 김강성 (용인대학교 식품영양학과) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실)
  • Published : 2010.02.27
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Abstract

This study was carried out to investigate proximate compositions, acidity, and soluble solids of various blueberries produced in Korea and to prepare jam with optimized overall palatability by a response surface methodology. Proximate compositions were 75~88% in moisture, 0.32~0.62% in crude protein, 0.12~0.39% in crude lipid, and 10.18~23.80% in carbohydrate. Acidity and soluble solids of blueberries showed 0.82~1.58% and $7~12^{\circ}Brix$, respectively. The effect of sucrose ($X_1$, 200~300 g), pectin ($X_2$, 0~10 g), and citric acid ($X_3$, 0~0.5 g) on overall palatability of blueberry jam were investigated at five levels using a central composite design. Overall palatability of blueberry jam showed maximum score in 200 g blueberry, 248 g sucrose, 4.8 g pectin, and 0.26 g citric acid.

본 실험은 기초자료 제공을 위하여 국내에서 재배된 20종의 블루베리에 대한 일반성분, 산도 및 당도 분석과 반응표면분석법을 이용한 블루베리 잼의 관능적 특성 최적화가 수행되었다. 전체 품종에 대한 일반성분의 경우 수분은 75~88%, 단백질은 0.32~0.62%, 지방은 0.12~0.39% 및 탄수화물은 10.18~23.80%의 분포를 나타냈으며 산도 및 당도를 측정한 결과 품종별로 각각 0.82~1.58%와 $7~12^{\circ}Brix$의 분포를 나타내었다. 잼을 가공하는데 있어서 중요한 인자로 작용하는 설탕(200~300 g), 펙틴(0~10 g) 및 구연산 분말(0.0~0.5 g)의 함량을 중심합성실험계획법에 의해 제조된 블루베리 잼의 관능평가를 실시하였으며 반응표면분석법을 이용하여 전반적 기호도에 대한 최적점을 평가한 결과 블루베리, 설탕, 펙틴 및 구연산 분말의 함량이 각각 200 g, 248 g, 4.8 g 및 0.26 g으로 제조되었을 때 가장 높은 기호도를 나타내는 것으로 예측되었다.

Keywords

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